There’s no ambivalence towards bivalves. Slippery, savory, and sweet oysters trigger a gag reflex in some and moans of delight in others. (I happen to fall firmly in the second camp. Give me a seafood tower over a dessert cart any day.)
As a former East Coaster, I prefer raw oysters—ideally from the cold, briny waters of the Atlantic. Blue Point? Rappahannock River? I’ll put away two dozen myself, easily. But I certainly don’t turn up my nose to the sweet meat of Pacific Northwest oysters like Kumamoto or Hama Hama, either. As long as they’re fresh and sustainably sourced, I’m in.
Oysters are one of the cleanest, most sustainable seafoods in the world. A single oyster can filter up to 50 gallons of water daily, absorbing and purifying pollutants and excess nitrogen, which they then use to grow their shells. Yes, there’s a risk whenever eating raw seafood. But knowing who you’re buying from and who’s preparing them helps mitigate danger and satisfy palates that yearn for the silky, saline sublimity of the sea. Here are a few of the best places to get oysters around San Diego.
A Dozen Raw Oysters at Ironside Fish & Oyster
Ten years ago, a burgeoning hospitality group opened their take on the quintessential seafood house and oyster bar in Little Italy. Today, CH Projects oversees concepts throughout the city (including the beloved LaFayette Hotel). Still, Ironside Fish & Oyster has remained a keystone destination on India Street, with one of the best lobster rolls in town and a second-to-none bar program. But guests would be remiss if they didn’t eat at least a few raw oysters on the half-shell during their visit. Check the board for the current selection and the witty saying of the day.
Charbroiled Oysters at Q&A Restaurant & Oyster Bar
If I can’t have ’em raw, I’ll take ’em Cajun-style. Chef Quinnton Austin, the culinary director at Louisiana Purchase and the forthcoming Austin Nola, tends to infuse his dishes with a Louisiana flair. His Oceanside shrine to the brine follows the same blueprint. With Cajun spice, garlic lemon butter, and a hefty sprinkle of Parmesan, these charbroiled delights are like tiny explosions of Bayou bliss.
Thursday Oyster Nights at The Fish Shop
If you get a hankering for some oysters on Thursday, head to one of the Fish Shop’s three locations for Oyster Night. It kicks off at 4 p.m. with $1.25 oysters and beer specials (because oysters and beer happen to pair wonderfully). Slurp down a variety of oysters from Baja California, the Chesapeake Bay, the Pacific Northwest, and more, depending on the season and availability. It’s a great way to compare species from different places and talk shop with the experts.
An Oyster Cocktail at TJ Oyster Bar
Oysters slide down the throat so quickly that they make the perfect addition to a drink, if you’re into that sort of thing. TJ Oyster Bar has (no surprise) an uber-legit menu of raw oysters to choose from, but try your bivalves in a beverage for something a little different. Get six or 12 oysters alongside what’s basically a Bloody Mary with tomato, onions, and cilantro. I prefer mine with a lime and splash of hot sauce, but you do you.
Seafood Tower at Vistal
Yes, seafood towers are a little old-fashioned. But they’ve thrived for a reason—they’re opulent AF. Luckily, there are a bunch of places around San Diego that do them justice. Vistal is one of the best, with a saucer of passionfruit horseradish on the side that gives the oysters, shrimp, rockfish, and more a little tang. (For other above-average seafood towers in San Diego, The Fishery in PB also has a pretty killer one, as does Eddie V’s in La Jolla.)
More oysters of note: Kumai oysters served with a green strawberry mignonette at Cellar Hand; oyster shots at Nico’s Fish Market; the Oishii specialty sushi roll at Cannonball; a dozen raw oysters at Valentina, Sandpiper, or Blue Water Seafood; the Campechana cocktail from Mitch’s Seafood; or the seafood platter at Fisher’s.
